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If you're on the hunt for a family-friendly dish that's not only easy to prepare but also packed with flavor, look no further than Crispy Baked Chicken Tenders with Honey Mustard. This recipe is a delightful twist on traditional chicken tenders, offering a healthier alternative without sacrificing that irresistible crunch and taste. Whether you're planning a cozy family dinner, gearing up for game day, or simply need a straightforward weeknight meal, these chicken tenders are sure to satisfy both kids and adults alike. The combination of crispy chicken coated in a tangy and sweet honey mustard sauce will make your taste buds dance and leave you craving more.

Crispy Baked Chicken Tenders with Honey Mustard

Discover the joy of Crispy Baked Chicken Tenders with Honey Mustard, a recipe that's both easy and delicious! Perfect for weeknight dinners or game day, these baked tenders are coated in a crunchy mix of panko breadcrumbs and Parmesan for that golden crust. Soak them in buttermilk for maximum tenderness and serve with a homemade honey mustard sauce that adds a sweet-tangy kick. Enjoy a healthier twist on a family favorite that everyone will love!
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Ingredients
  

1 lb chicken tenders

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon dried thyme

1 teaspoon dried oregano

Cooking spray or olive oil, for greasing

For the Honey Mustard Sauce:

1/2 cup Dijon mustard

1/4 cup honey

1 tablespoon apple cider vinegar

Salt and pepper, to taste

Instructions
 

Marinate the Chicken:

    - In a large bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken tenders and make sure they are fully submerged. Cover and refrigerate for at least 1 hour (or overnight for best results).

      Preheat the Oven:

        - Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray or olive oil.

          Prepare the Breading:

            - In a shallow dish, mix together the panko breadcrumbs, grated Parmesan cheese, dried thyme, and dried oregano. Season with a bit more salt and pepper.

              Bread the Chicken:

                - Remove the chicken tenders from the marinade, allowing the excess buttermilk to drip off. Dredge each tender in the panko mixture, pressing the crumbs onto the chicken to ensure a good coating. Place the breaded chicken tenders on the prepared baking sheet.

                  Bake the Chicken:

                    - Lightly spray the top of the chicken tenders with cooking spray or drizzle a small amount of olive oil over them. This helps achieve a crispy texture. Bake in the preheated oven for 15-20 minutes or until the tenders are golden brown and cooked through (internal temperature should reach 165°F/75°C).

                      Make the Honey Mustard Sauce:

                        - While the chicken is baking, whisk together the Dijon mustard, honey, apple cider vinegar, and a pinch of salt and pepper in a small bowl. Adjust sweetness to taste by adding more honey if desired.

                          Serve:

                            - Once the chicken tenders are finished baking, allow them to cool slightly, then serve warm with the honey mustard sauce on the side for dipping.

                              Prep Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes | Servings: 4